I love cooking with shrimp. It’s one of nature’s blank canvases. It’s a little bland on it’s own, but takes on flavor and seasonings so well. This is a great buttery recipe that also takes advantage of fresh spring asparagus from the local farmer’s market.
This recipe is:
Whole 30 5 WW Freestyle Points Under 30 minutes Gluten Free
Yes, it’s only 5 WW Freestyle Points! And that’s if you use real butter! Use margarine to save some points.
- 5 lbs medium raw shrimp (peeled and deveined, tail-on or tail-off)
- 3 tbsp butter, margarine, or ghee, divided
- 1 tbsp minced garlic
- 1 tsp italian seasoning
- 1/4 tsp onion powder
- salt and pepper (to taste)
- 1/4 tsp smoked paprika (or regular)
- 1 tbsp olive oil
- 1 lb asparagus, cut into 2-3 inch pieces
- 2 tbsp parsley
- 1/2 lemon (juiced)
- Heat a large skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper (to taste). Allow to cook 1-2 minutes on one side.
- Add the minced garlic, Italian seasoning, onion powder and paprika. Stir to combine and flipping the shrimp to cook on the opposite side.
- Cook for 1-2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
- Combine remaining butter and olive oil to the same pan. Once the butter has melted, add the asparagus. Season with salt (to taste). Allow to cook until the asparagus is fork-tender. Approximately 4-6 minutes. Time will be dependent on how thick the asparagus is.
- Add the shrimp back to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
- Remove from heat, garnish with parsley and serve hot.
Peel and devein your shrimp. You can leave the tails on if you wish, but I generally remove mine. Chop the asparagus into 2 -3 inch pieces, discarding the tough bottoms.
Heat a large skillet with butter (margarine or ghee) over medium heat. As you can see, I opted to use my cast iron skillet this time. Once the butter has melted, add the shrimp. Season with salt and pepper if desired. Cook shrimp on one side until the edges start to get pink, 1 to 2 minutes.
Add the minced garlic, Italian seasoning, onion powder and paprika to the shrimp. Stir to combine shrimp and seasoning, flipping the shrimp to cook on the opposite side.
Once the shrimp has turned pink, remove from pan. Place on plate and cover to keep warm. You can use foil, but I usually just use a pot cover larger than the plate.
Combine remaining butter and oil to the same pan. Once the butter has melted, add the asparagus. Allow to cook until the asparagus is fork-tender. This will depend on how thick your asparagus is. Mine was about medium thickness, and cooked for about 5 minutes. Go shorter if using thin spears, longer for thick ones. The spears will be on the stove a little longer, so they don’t need to be completely done at this point.
Add the shrimp back to the pan and stir to combine with asparagus. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for another 1 to 2 minutes.
Remove from heat, garnish with parsley, and serve hot.
This recipe is featured in the Whole 30, Simple Balance and Quick and Easy meal plans for May 10! Want more recipes? Check out our store for more meal plans and subscriptions.
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